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Strawberries and Cream cakes on a Wimbledon tablescape.
Elizabeth

Strawberries and Cream Cakes

Strawberries and cream are a classic flavor combo that taste great when combined and made into little cakes. Sweet strawberries, fluffy vanilla sponge, and a delicate cream topping make these cakes extra special.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 24 Mini- Cakes
Course: Dessert
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 3 cups AP Flour (360 grams)
  • 2½ tsp Baking Powder
  • 1 cup Salted Butter (Melted)
  • 1¼ cup Granulated Sugar
  • 2 large Eggs
  • 1 tsp Vanilla
  • 1 Cup Buttermilk *Buttermilk can be made with 1 cup of 2% milk and 1 ½ Tablespoons of fresh lemon juice. Stir ingredients and allow to sit for 5-10 minutes until the milk begins to thicken.
  • 2 Cups Fresh Strawberries *Washed, cored, and chopped into small pieces. Note: These cakes feature the fresh strawberries as a prominent flavor, but you can add 1 ½ or one cup strawberries if you prefer a lighter strawberry flavor.
  • 1 Tbsp Flour *This is optional but adding a sprinkle of flour to the fresh strawberries (before adding to the batter) helps the strawberries to not all sink to the bottom of the batter.
  • ¼ Cup Turbinado Sugar *Optional to add to the tops of the cakes before baking. This gives these cakes a sweet crunch.
Whipped Cream Topping
  • 2 cups Heavy Whipping Cream
  • 4 Tbsp Powdered Sugar *More powdered sugar can be added for a sweeter topping.
  • ½ tsp Vanilla

Method
 

  1. Preheat the oven to 375 degrees F. Prepare 2 muffin pans by buttering sides and adding cupcake liners.
  2. In a large mixing bowl, add flour, baking powder, and granulated sugar. Stir to combine.
  3. In a separate bowl, whisk the eggs. Add buttermilk, melted butter, and vanilla. Stir to combine.
  4. Add the dry ingredients to the wet batter and stir.
  5. Sprinkle 1 tablespoon of flour over the tops of the diced strawberries. Gently fold the diced strawberries into the batter with a rubber spatula.
  6. Scoop the mixture into the muffin tins and sprinkle the tops with Turbinado sugar. Bake the cakes for 20-25 minutes until a toothpick comes out clean. The tops of the cakes with be golden brown.
  7. Allow the cakes to cool completely.
The Heavy Whipping Cream Topping
  1. Using an electric mixer and a large bowl, cream the heavy whipping cream on high speed. Add 4 tablespoons of powdered sugar and the vanilla. Whip for a few minutes until the cream becomes thick and pipeable
  2. Add cream to a pipping bag and pipe swirls onto the tops of the cooled strawberries and cream cakes.

Notes

*Strawberries and Cream cakes are so good they can be eaten on their own (without the cream topping). If served without the cream, these cakes will be more like muffins.
*Store leftovers in an airtight container. If adding the cream topping- store in an airtight container in the refrigerator.
*Make sure the cakes are completely cool before adding the cream topping to the top of the cakes.
*A light dusting of pulverized dried strawberries adds a lovely color and slight tart flavor to the tops of the cakes. This is an optional step.